10 Minutes Cooking > Quick Soups > Cold Soups > Andalusian gazpacho
Speedy Summer Gazpacho
This refreshing Andalusian gazpacho recipe comes together in just 10 minutes, perfect for a hot day when you need a quick and healthy meal.
Ingredients
- 500 g Ripe Tomatoes
- 1/2 Cucumber
- 1/4 Green Bell Pepper
- 1/4 Red Onion
- 1 Garlic Clove
- 2 tbsp Red Wine Vinegar
- 3 tbsp Olive Oil
- 100 ml Water
- to taste Salt
- to taste Black Pepper
Prepare the Vegetables
Roughly chop the tomatoes, cucumber, bell pepper, and red onion. Peel the garlic clove.
Blend
Place all the chopped vegetables, garlic, red wine vinegar, olive oil, water, salt, and pepper in a blender. Blend until smooth.
Adjust Consistency
If the gazpacho is too thick, add more water until you reach your desired consistency. Taste and adjust seasonings as needed.
Chill and Serve
Chill the gazpacho in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Serve cold, garnished with extra chopped vegetables if desired.
Nutrition Facts Estimated per 100g of product
Values are approximate: Calories: 50, Protein: 1g, Fat: 4g, Carbohydrates: 4g
Other Considerations for Nutrition
Gazpacho is naturally low in calories and fat and is a good source of vitamins and minerals. The exact nutritional content will vary depending on the specific ingredients used.
FAQ
-
Can I use canned tomatoes?
Fresh, ripe tomatoes are best for gazpacho, but in a pinch, you can use high-quality canned diced tomatoes. Drain them well before using. -
How long does gazpacho last in the refrigerator?
Gazpacho will last for 2-3 days in the refrigerator. -
Can I add bread to my gazpacho?
Traditionally, gazpacho sometimes includes stale bread soaked in water. If you want to add bread, use about 1/2 cup of stale bread per batch and soak it in water for a few minutes before blending.